While most people don’t have access to a cow in order to have fresh, raw, milk, you can easily find raw organic almonds and make a creamy and healthy (and delicious) almond milk. Almond milk was always a favorite of mine back in the States, but, since moving to France, I’ve pretty much stopped drinking milk altogether. This is mainly because a lot of the cow milk sold in France is UHT sterilized, and, even after a couple of years in France, the idea of not having to refrigerate milk kind of eeks me out. Plus, the taste just isn’t the same. You can find fresh milk at certain outdoor markets (and when you do it’s wonderful), but, when you just want to pick up a carton of milk from the corner grocery store, you’re usually out of luck.
In France there is a strong movement towards eating healthy and ecologically. You can easily find organic nut milks, but the problem is that they are still very expensive. Luckily, almond milk is really easy to make. Almonds are also really great for you. They are high in protein, fiber, calcium, magnesium, potassium, vitamin E, and other antioxidants. They even help prevent osteoporosis and regulate blood pressure. In a recent conversation I had with an Ayurvedic practitioner, she mentioned the great health benefits of almonds. She also said, however, that almonds need to be peeled in order for the body to absorb the nutrients. Almond milk is thus a great way to consume and maximize the benefits of almonds.
For this recipe, you will need some equipment: a blender and a fine mesh strainer. If you don’t have a strainer, you can use cheese cloth or even a pair of stockings (make sure they’re clean!). You also have to plan ahead since you’ll be soaking the nuts overnight. Soaking the nuts allows you to remove the peels from the almonds, preventing the milk from being bitter. Alternatively, if you’re not too worried about keeping the nuts raw and you don’t have a lot of time, you can blanch the almonds and have fresh almond milk, start to finish, in less than 10 minutes. To do this, place the almonds in boiling water for 3 minutes. Strain, and let cool before removing the skins and blending.
You can drink this almond milk plain just the way it is (with your favorite cookie), but it’s also great in coffee and soups. And, don’t throw away the almond pulp. You can use it in cookie recipes, top your breakfast cereal with it, or even add it to a fruit smoothie for some fiber and protein.
Creamy Almond Milk
1 cup organic almonds (I used California almonds) 3 cups cold water 1/2 teaspoon vanilla extract or the seeds of a vanilla bean (optional)1 teaspoon agave nectar (optional)
Place the almonds in a bowl and cover with cold water. Soak overnight (at least 4 hours).
Strain the almonds with a fine mesh strainer. With your hands, rub the skins off of the almonds (this should be relatively easy).
Placed the blanched (skins removed) almonds in the blender with 3 cups of cold water (you can add more water for less creamy milk). Blend for a few minutes. Strain the mixture into a container. At this point you can squeeze the pulp with your hand to get all of the liquid out. Store in an airtight container, in the refrigerator, for 2 to 3 days. If you want your milk slightly sweet, stir in the agave nectar and vanilla. If using a vanilla bean, add the seeds to the mixture before you blend it.
